Simple Tuna Pasta Salad with a Twist
Tuna pasta salad is a favorite summer dish for many. This single-serving version—with added lemon and thyme—give this classic dish an added twist that hits the spot!
Not only is this recipe kidney-friendly, but it’s also easy-to-make, and only takes about 30-minutes to prepare.
Prep: 10 minutes
Cook: 10-15 minutes
Total: 25-30 minutes
- 2 tablespoons thyme (dried or fresh)
- 4 tablespoons chopped chives
- 4 ounces pasta (choose a style you like for pasta salad)
- 1 pouch albacore white tuna (low sodium, packed in water)
- 1/8 teaspoon ground black pepper
- 1 teaspoon olive oil
- 1/8 teaspoon garlic (fresh or granulated)
- 1½ teaspoon Dijon mustard
- 1/8 teaspoon dry mustard
- 2 tablespoons lemon juice 2 TBSP thyme (dried or fresh)
- Cook pasta according to directions
- Rinse pasta and place in refrigerator to cool for about 10 minutes
- Drain the tuna
- In a separate bowl, mix all ingredients except pasta and tuna
- Add pasta and tuna to the mixture, stir and enjoy!
This low-calorie, low-fat, low-potassium, kidney-friendly recipe is appropriate for renal diets, CKD stages 1, 2 and 5, dialysis, kidney transplant recipients, and diabetic diets.
- Calories 291
- Carbohydrates 45.8 g
- Protein 17.4 g
- Dietary Fiber 3.1 g
- Total Fat 3.9 g
- Sodium 113.5 mg
- Potassium 268.7 mg
- Phosphorus 181.1 mg